Chicken and Wild Rice Casserole
A cozy, comforting dish packed with flavor, featuring tender chicken, earthy wild rice, and creamy goodness topped with a delightful crunch.
Equipment
- Medium Saucepan
- Large Skillet
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 1.5 cups wild rice blend Rinsed before cooking
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 0.5 tablespoon Italian seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup all-purpose flour
- 1.5 cups milk
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese Divided
- 3 cups cooked shredded chicken
- 6 ounces French-fried onions Canned or homemade
Instructions
- Step 1: Rinse the wild rice blend under cold water, then add it to a medium saucepan with chicken broth. Bring to a boil, reduce heat, cover, and simmer for 40-45 minutes until tender.
- Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add sliced mushrooms and cook for another 5-6 minutes until golden brown.
- Step 3: Add minced garlic, Italian seasoning, salt, and black pepper to the skillet. Sauté for an additional minute until fragrant.
- Step 4: Sprinkle flour over the sautéed vegetables, stir well, and gradually whisk in milk. Simmer until the mixture thickens slightly, then remove from heat.
- Step 5: In a large mixing bowl, combine cooked wild rice, creamy vegetable mixture, sour cream, shredded chicken, and 1 cup of shredded cheddar cheese. Mix until well combined.
- Step 6: Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9x13 inch baking dish, spread evenly, and top with remaining cheddar cheese and French-fried onions.
- Step 7: Bake for 25-30 minutes until the top is bubbling and golden brown.
Notes
Feel free to use leftover rotisserie chicken, substitute cheeses, or add vegetables like spinach or broccoli for variations.